Creamy Cheesy Mexican Rice Food

CHEESY MEXICAN RICE CASSEROLE

Steps:

• If you need to cook your rice - using white rice place white rice, water, 1 tbsp butter and 1 tbsp Better than Bouillon in water (check package for measurements) and bring to a boil. Simmer with lid on for 20 minutes. Remove from heat for 5 min and fluff.
• Preheat oven to 350
• Spray baking dish with non-stick spray
• Mix together cooked rice, sour cream, jalapenos (no need to drain) and cheese into a baking dish
• If you'd like, top with french fried onions or tortilla strips
• Bake for 20 minutes

MEXICAN RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
• Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
• Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.

MEXICAN SOUR CREAM RICE

Steps:

• In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
• In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.
• Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

10-MINUTE CHEESY MEXICAN RICE RECIPE

Steps:

• Bring combined broth and salsa to boil in medium saucepan.
• Add rice and VELVEETA; stir. Cover. Remove from heat. Let stand 5 min.
• Stir until VELVEETA is completely melted and mixture is well blended.

10 MINUTE CHEESY MEXICAN RICE

Steps:

• Mix broth and salsa in medium saucepan; bring to a boil.
• Add rice and velveeta; stir. Cover and remove from heat.
• Let stand for 5 minutes.
• Stir until velveeta is melted.

CREAMY, CHEESY MEXICAN RICE

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients together.
• Place into a greased casserole dish.
• Bake for 30 mins or until hot.

CHEESY MEXI-RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.
• In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.
• In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish.
• Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.

MY FAVORITE MEXICAN RICE

Steps:

• Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, green chiles, onion, garlic, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread Monterey Jack cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.

SOUR CREAM RICE

Steps:

• Preheat oven to 350*F
• In a large pot, bring the rice and chicken broth to a boil.
• Once rice begins to boil, cover and reduce heat to low. Simmer for 20 minutes.
• Spray an 8x8 square casserole dish with non-stick spray set aside.
• Once rice is done, all chicken broth will be absorbed.
• Turn off burner and place pot on a cool burner.
• Add to the rice the sour cream, green chiles, 1/2 cup Monterey Jack cheese, corn, and cilantro. Mix well.
• Season with salt and mix again.
• Pour rice mixture into prepared casserole dish, and top with remaining 1/2 cup of cheese.
• Bake uncovered 30 minutes. Cheese will be bubbly and lightly browned.
• Serve immediately!

MEXICAN RICE

Steps:

• Mix together first 8 ingredients.
• Spoon mixture into a greased 1 1/2 quart baking dish.
• Bake uncovered at 325 degrees for 20 minutes.
• Top with cheese.
• Bake an additional 5 minutes.

CHEESY MEXICAN RICE

Steps:

• Fold all ingredients together, except cheddar.
• Pour into 3 quart greased casserole. Top with cheddar cheese.
• Bake at 350 until bubbly, about 30 minute.

ZARELA'S FAMOUS CREAMY RICE CASSEROLE FROM AARON SANCHEZ

Steps:

• Bring water to a boil and add butter and salt. When the butter is melted add the rice and bring back to a boil. Lower the heat to very low and cover the rice with a tight-fitting lid and cook for 25 to 30 minutes, Take rice out of the saucepan and spread on a baking sheet to cool or allow to cool in the pan uncovered.
• Meanwhile, combine the sour cream with the 1/4 cup chopped onion and cilantro and add salt to taste.
• Heat the lard in a frying pan and add the 1/2 cup chopped onion and garlic.
• Dice the poblanos and add to pan when the onion is wilted.
• Saute for one minute.
• Let cool and combine with the rice.
• Drain the can of corn well and add to the cool rice and poblano mixture.
• Add the sour cream mixture and mix in the grated cheese.
• Bake for 30 minutes or until heated through in a 350 degree oven.
• If using a Pyrex dish, the oven temperature should be 325 degrees.